CN102271536A - Beverage lowering serum cholesterol - Google Patents

Beverage lowering serum cholesterol Download PDF

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Publication number
CN102271536A
CN102271536A CN201080003975XA CN201080003975A CN102271536A CN 102271536 A CN102271536 A CN 102271536A CN 201080003975X A CN201080003975X A CN 201080003975XA CN 201080003975 A CN201080003975 A CN 201080003975A CN 102271536 A CN102271536 A CN 102271536A
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China
Prior art keywords
beverage
weight
protein
fruit
amount
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Inventor
里特娃·拉赫蒂宁
帕伊维·库西斯托
L·科波宁
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Raisio Nutrition Ltd
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Raisio Nutrition Ltd
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Publication of CN102271536A publication Critical patent/CN102271536A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/66—Proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A23C11/106—Addition of, or treatment with, microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/137—Thickening substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P7/00—Drugs for disorders of the blood or the extracellular fluid
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C2240/00—Use or particular additives or ingredients
    • A23C2240/10—Dairy products containing sterols or sterol derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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Abstract

A beverage comprises protein, plant sterol ester and/or plant stanol ester, a fruit and/or vegetable preparation, and a stabiliser.

Description

Reduce the beverage of serum cholesterol
Invention field
The present invention relates to be used to reduce the beverage of serum total cholesterol level and LDL-cholesterol levels.
Background of invention
The beverage market in the whole world, especially Asia is just growing.Simultaneously, healthy aspect more and more receives consumer's concern.Fruit and berry beverage are increasing their market share.Berry, fruit and vegetables are recommended to be included in the diet.In the past few years, dissimilar Sorbet has increased their market share.Berry, fruit and vegetables are bonded between dissimilar wholesome meal in the beverage.
WO 2004/014141 discloses phytosterol, phytostanol class and their the esterification derivative purposes as the butterfat reinforcing agent in the food compositions (creaminess enhancer), and food compositions is dairy products for example, such as sour milk or breast.
DE 10063288 discloses the bland of the fruit, vegetables, breast and/or the wine that comprise the phytosterol that adds up to 20g/l.Also disclose a kind of technology that is used to produce this beverage, this technology comprises that the solution that will comprise phytosterol and oil adds in the basic beverage that is prepared by fruit, vegetables, breast or wine.
WO 2004/093571 discloses the edible product with hiding bitter taste, tart flavour and/or astringent taste.This product comprises sweetener and phytosterin ester, and wherein than the product of routine, the amount of sweetener is lowered.
Finland government makes the forest berry that discloses a large amount of preservations for No. 498/2001 and mushroom to the fresh berry of respective amount and the conversion of mushroom.This government decree has provided the conversion of juice concentrate to the fresh berry of respective amount.
The purposes of pectin is by Ralet, M.-C. wait the people, Pectins (pectin) is at Polysaccharides and polyamides in the food industry (polysaccharide in the food industry and polyamide) (Steinbuchel, people such as A edit) 2005, Wiley-VCH GmbH ﹠amp; Co.Weinham, the 1st volume, open in the 351-386 page or leaf.
WO 2003/055324 discloses and has been used to improve the protein hydrolysate of lipid profile and the composition of phytosterol a kind of comprising.
WO 2007/071038 discloses the composition that uses in comprising food, beverage and the nutriment that has greater than the emulsifying agent of 14 HLB value and one or more sterols or stanols.
WO 2005/074717 discloses the matrix that comprises protein or carbohydrate and has been dispersed in the particulate composition of the fatty material that comprises phytosterol in the matrix.It is cream (creamer) that major product is used.Particulate composition also can be used in the beverage powder.
WO 00/41491 discloses food product or the beverage that comprises phytosterol and lycopene.
WO 2005/049037 discloses the phytosterol dispersion of for example being made by homogenizing by free phytosterol in fruit juice.
Yet, still there is demand in the proteinaceous beverage of the reduction cholesterol that also contains berry, fruit or vegetables.Such beverage is extremely valuable and nutritious.Especially, there is demand in the beverage that comprises berry, fruit or vegetables and comprise the reduction cholesterol of non-fermentation protein.
In comprising the drinkable sour milk of fermentation protein, in beverage, added very many sugar usually; Add separately or add in the fruit material, for example, be added to the jam in the beverage.From the angle of nutrition, the sugar that is added is not useful, and therefore the sugar that is added should be minimized or preferably avoid to add sugar.
Another shortcoming is that the drinkable sour milk of processing is consuming time, comprises fermentation step.And the control sweat needs resource.Therefore, drinkable sour milk is not so attractive.
In drinkable sour milk and also in the sour milk of can spoon getting of routine, protein structure owing to ferment changes.This variation will increase the viscosity of product and therefore, it is unquestionable to add phytosterin ester and/or plant stanol ester.Sour milk will be stable and not have the creaming of phytosterin ester and/or plant stanol ester.Yet, as the protein in the fruit beverage is non-fermentation protein, the emulsification influence of so non-fermentation protein will be not high enough to and make phytosterin ester and/or plant stanol ester emulsification, cause the separation (creaming) of phytosterin ester and/or plant stanol ester.
Therefore, when phytosterin ester and/or plant stanol ester are added in the beverage based on protein that comprises fruit and/or vegetables, when especially comprising in the beverages of the fruit of higher amount and/or vegetables, creaming is main problem.Prior art does not also solve this instable problem about this type of beverage.
The invention summary
Have been found that now the stable beverage that comprises plant stanol ester and/or phytosterin ester can use specific composition to prepare.
Beverage according to the present invention comprises protein, fruit and/or vegetable preparation, plant stanol ester and/or phytosterin ester and stabilizing agent.Preferably, beverage also comprises emulsifying agent.
Preferably be used as beverage between meal according to beverage of the present invention.This beverage is wholesome, nutritious and also reduces the blood total cholesterol level and the LDL-cholesterol levels.
Protein can be derived from cow's milk (dairy milk), yogurt, kefyr, koumiss, buttermilk, sour milk, soya-bean milk, the sour milk based on soya-bean milk, rice breast and based on the sour milk of rice breast.Cow's milk, soya-bean milk or rice breast can be used by former state, and they can be made by powder, separator or concentrate, or powder, separator or concentrate can directly be added to according in the beverage of the present invention during according to the preparation of beverage of the present invention.Preferably, protein source is from the source of non-fermentation, and for example cow's milk, soya-bean milk and/or rice are newborn, and most preferably protein is cow's milk.Therefore, beverage according to the present invention comprises non-fermentation protein, preferably from breast, soybean and/or rice.Preferably, at least 75% protein is non-fermentation by weight, and preferably, and all proteins in fact in the beverage (at least 99% protein by weight) is non-fermentation.Preferably, protein is selected from the group of being made up of following: rice protein of the milk protein of non-fermentation, the soybean protein of non-fermentation, non-fermentation and composition thereof.
Because add fruit and/or vegetable preparation, owing to add organic acid for example citric acid and lactic acid and/or because the fermentation of protein source, beverage according to the present invention is acid.Preferably only come acidifying drinks to the fruit and/or the vegetable preparation that are enough to obtain suitable taste, but more preferably, further add organic acid to obtain desirable acid taste with souring.Usually beverage is made into acidity, by fruit and/or the vegetable preparation that adds enough a large amounts, more generally passes through to add fruit and/or the vegetable preparation and at least a organic acid of enough a large amounts, and the most normally, not using fermentation to produce acid taste.
" fruit and/or vegetable preparation " comprises fruit juice and/or vegetable juice and/or puree and/or vegetable puree and/or pulp.The nonexcludability example that can be used to produce the fruit (also comprising berry in this manual) of juice, puree or pulp is orange, apple, pomegranate, matrimony vine, grape fruit, lemon, bitter orange, pineapple, mango, banana, peach, grape, pears, Kiwi berry, cherry, Malpighia coccigera, watermelon, honeydew melon, muskmelon, strawberry, raspberry, mossberry, blueberry, blackberry, blueberry, blackcurrant, plum, papaya, guava and their mixture.The nonexcludability example that can be used to produce the vegetables of the vegetable preparation that is juice or puree form is carrot, tomato, corn, celery, cucumber, beet, parsley, cabbage, lettuce, spinach, cucumber, chickling (wheat grasspea), pumpkin, pickles and their mixture.Be included in as fruits and/or vegetable preparation and discernablely in the mouth be the particle of non-homogeneous, so fruit and/or vegetable preparation itself or during according to any stage of the preparation technology of beverage of the present invention by homogenizing, so that the product of preparation homogeneous.Therefore, beverage according to the present invention comprises fruit and/or the vegetable preparation that has usually less than the particle of the size (volume) of 100 μ m.Therefore, in fact beverage comprises the particle that has less than the size (volume) of 100 μ m, means that at least 90%, preferably at least 95%, most preferably at least 99% of particle has the size (volume) less than 100 μ m.
Because fruit and/or vegetables concentrate can be used as fruit and/or vegetable preparation usually, so the amount of natural fruits and/or vegetables can be by weight considerably beyond 100% of beverage.This means that beverage concentrates fruit and/or vegetables.
Can for example comprise according to beverage of the present invention fruit and/or vegetables recommended 1/5 to 1/2; Present recommended is four or five fruits or vegetables, and this depends on the recommendation which country is followed.Therefore, beverage has concentration and is 30% to 1000% of beverage by weight, and preferably 40% to 750%, more preferably 50% to 500%, also more preferably 80% to 300%, even more preferably 80% to 250%, and most preferably 90% to 250% natural fruits and/or vegetables.Fruit and/or vegetables are added in the beverage via fruit and/or vegetable preparation.
Can be selectively fruit and/or vegetables be concentrated according to beverage of the present invention, this means that beverage has concentration and is at least 101% natural fruits and/or vegetables by weight.Usually, the concentration of natural fruits and/or vegetables is by weight from 101% to 1000%, preferably from 150% to 700%, more preferably from 170% to 500%, also more preferably from 180% to 300%, and most preferably from 190% to 250%.
Can also comprise buffer, organic acid, sweetener and/or calcium according to beverage of the present invention.
As used herein, term " phytosterin ester and/or plant stanol ester " is meant and has at least 60%, preferably at least 85%, most preferably at least 95% the phytosterol that is esterified form and/or the phytosterol and/or the phytostanol of phytostanol.
In this manual, term " phytosterol " comprises 4-demethyl sterol, 4-monomethyl sterol, and term " phytostanol " comprises 4-demethyl stanols, 4-monomethyl stanols.Typical 4-demethyl sterol is sitosterol, campesterol, stigmasterol, brassicasterol, 22-dehydrogenation-brassicasterol and δ 5-avenasterol.Typical stanols is sitosterol alkane, campestanol and their 24-epimer.Term " phytosterol and/or phytostanol " comprises all possible mixture and any single sterol and/or the stanols that is called sterol and/or stanols.
In the present invention, phytosterol and/or phytostanol be with carboxylic esterification or with the blend esterification of carboxylic acid, and be called " sterol ester and/or stanol ester ".The example of suitable carboxylic acid is aliphatic acid (2-24 carbon atom, saturated, monounsaturated or polyunsaturated, also comprise special fatty acid, for example the aliphatic acid of conjugation, for example, CLA and EPA and DHA), any mixture of dicarboxylic acids and tricarboxylic acids and hydroxy acid and described acid.Preferably, phytosterol and/or phytostanol come esterification with aliphatic acid, most preferably use the aliphatic acid based on vegetable oil to come esterification.According to phytostanol fatty acid ester most preferably in the beverage of the present invention.
Phytostanol fatty acid ester and its effect with and appropriate preparation method open in US 6174560.Obviously, phytosterin ester can be produced by disclosed production method in US 6174560 effectively.Selectively, the fatty acid ester of phytosterol and/or phytostanol can be produced by disclosed any method in this area.
The representative instance of the suitable emulsifying agent of Shi Yonging comprises monoglyceride derivative and diglyceride derivatives in the present invention, for example acetic acid esters, lactate, succinate and citrate; Isosorbide Dinitrate; Polysorbate; Stearyl lactylic acid salt, for example stearoyl lactate and CSL; Diacetyl tartrate; The diacetyl lactate; Sugar ester; And the mixture arbitrarily in these materials.More representational emulsifying agent according to the present invention is monoglyceride and citrate diglyceride, lactate and diacetyl tartrate; Stearoyl lactate, CSL, sucrose fatty ester and composition thereof.The most preferred emulsifying agent of Shi Yonging is monoglyceride and citrate diglyceride, lactate and diacetyl tartrate and composition thereof in the present invention.
Term " stabilizing agent " comprises pectin, modified starch, xanthan gum and guar gum.Pectin is preferably as stabilizing agent, and most preferred stabilizing agent is a HM.HM has at least 50% esterification degree.
As used herein, term " sweetener " comprises the compound of the sweet taste that is used to increase product.Sweetener comprises sugar, other sugar sweeteners and non-sugar sweetener.As used herein, term " sweetener " comprises for example following material: sucrose, glucose, fructose, syrup, malt syrup, maple syrup, starch syrup, glucose syrup, high-fructose corn syrup, honey, molasses, xylitol, maltitol, lactitol, D-sorbite, Aspartame, acesulfame potassium-K, asccharin, cyclamate, STEVIA REBAUDIANA, antierythrite and Sucralose." non-sugar sweetener " is also referred to as the sweetener of empty calory, for example comprises Aspartame, acesulfame potassium-K, asccharin, cyclamate, STEVIA REBAUDIANA, antierythrite and Sucralose." sugar sweetener " for example comprises, sucrose, glucose, fructose, syrup, malt syrup, maple syrup, starch syrup, glucose syrup, high-fructose corn syrup, honey, molasses, xylitol, maltitol, lactitol and D-sorbite.
Detailed Description Of The Invention
Therefore, the present invention relates to comprise the beverage of protein, phytosterin ester and/or plant stanol ester, fruit and/or vegetable preparation and stabilizing agent.Preferably, beverage also comprises emulsifying agent.
The amount of phytosterin ester and/or plant stanol ester is preferably from 0.5% to 7.0% of beverage by weight, and more preferably from 0.6% to 5.0%, also more preferably from 0.7% to 4.0%, and most preferably from 1.0% to 4.0%.
Protein comprises at least 75% non-fermentation protein by weight, and preferably in beverage according to the present invention, does not have (less than by weight 1.0%) fermentation protein in fact.Protein can be preferably with the 20-80% of beverage by weight, 25-70% more preferably, also more preferably 50-70% and most preferably 40% to 60% amount be provided as cow's milk, soya-bean milk or rice breast.The amount of protein is preferably from 0.5% to 5.0% of beverage by weight, and more preferably from 1.0% to 3.0%, and most preferably from 1.5% to 3.0%.
Selectively, beverage according to the present invention comprises by weight from 0.75% to 2.5%, and preferably from 0.75% to 2.0%, more preferably from 1.0% to 2.0%, also more preferably from 1.5% to 2.0%, and the protein of from 1.2% to 1.8% amount most preferably.The protein of these reduced levels is particularly suitable for comprising in the beverage of non-fermentation protein.
If present, the amount of emulsifying agent is preferably from 0.05% to 0.5% of beverage by weight, and more preferably from 0.1% to 0.4%, and most preferably from 0.1% to 0.3%.
The amount of fruit and/or vegetable preparation is preferably from 11.5% to 79.35% of beverage by weight, more preferably by weight from 15.0% to 79.35%, also more preferably by weight from 20.0% to 75.0%, even more preferably by weight from 23.5% to 74.25%, also more preferably by weight from 30.0% to 75.0%, also more preferably by weight from 34.4% to 59.25%, and most preferably by weight from 40.0% to 70.0%.This tittle comprises the water of the fruit of interpolation and/or vegetable juice, concentrate, puree or pulp and possible interpolation, if but use protein powder, separator or concentrate, then do not comprise the water that is used to prepare breast.
The concentration that is derived from the natural fruits of fruit and/or vegetable preparation and/or vegetables is preferably from 30% to 1000% of beverage by weight, more preferably from 40% to 750%, also more preferably 50% to 500%, even more preferably from 80% to 300%, further more preferably from 80% to 250%, and most preferably from 90% to 250%.
Can selectively have concentration according to beverage of the present invention and be at least 101% of beverage by weight, preferably by weight from 101% to 1000%, more preferably from 150% to 700%, also more preferably from 170% to 500%, even more preferably from 180% to 300%, and most preferably from 190% to 250% natural fruits that is derived from the fruit preparation and/or vegetables.
The amount of stabilizing agent is preferably from 0.1% to 1.0% of beverage by weight, and more preferably from 0.2% to 0.8%, and most preferably from 0.2% to 0.6%.Preferably, stabilizing agent comprises pectin, and HM more preferably, and most preferably, stabilizing agent come down to (by weight at least 90%) HM.
Beverage according to the present invention is a homogeneous.This means, in fact comprise the particle that has less than the size (volume) of 100 μ m according to beverage of the present invention.Preferably, at least 90% of particle, more preferably at least 95% and most preferably at least 99% size (volume) that has less than 100 μ m.
Preferably, according to not adding sugar sweetener in the beverage of the present invention.This means that sugar sweetener is not added in the beverage individually, and be not added in any component that comprises in the beverage.Yet fruit and/or vegetable preparation can comprise natural sugar.Also can comprise at least a non-sugar sweetener according to beverage of the present invention.
Comprise the phytosterin ester of the 0.06-5% of beverage by weight and/or plant stanol ester, the emulsifying agent of 0.05-0.5%, the stabilizing agent of 0.1-1.0%, cow's milk, soya-bean milk, rice breast or their mixture and fruit and/or the vegetable preparation of 23.5-74.25% of 25-70% according to the example of preferred beverage composition for treating dental erosion of the present invention.Another preferred examples comprises the phytosterin ester of the 0.06-5% of beverage by weight and/or plant stanol ester, the emulsifying agent of 0.05-0.5%, the stabilizing agent of 0.1-1.0%, cow's milk, soya-bean milk, rice breast or their mixture and fruit and/or the vegetable preparation of 34.4-59.25% of 40-60%.In these two examples, composition is in other respects as disclosed before this specification; For example, as preferred aspect.Therefore, for example, the concentration that is derived from the natural fruits of fruit and/or vegetable preparation and/or vegetables is preferably from 30% to 1000% of beverage by weight, more preferably from 40% to 750%, also more preferably 50% to 500%, even more preferably from 80% to 300%, further more preferably from 80% to 250%, and most preferably from 90% to 250%; Or for example, the concentration that is derived from the natural fruits of fruit preparation and/or vegetables is at least 101% of beverage by weight, preferably by weight from 101% to 1000%, more preferably from 150% to 700%, also more preferably from 170% to 500%, even more preferably from 180% to 300%, and most preferably from 190% to 250%; And stabilizing agent is a HM.
Nutritive value according to beverage of the present invention has been enhanced.The live part of the daily dose of fruit and/or vegetables can obtain from the phytosterol and/or the phytostanol of the reduction cholesterol of beverage and day RD.Beverage also comprises nutritious protein, and if cow's milk also use calcium.Calcium also can preferably be added in the beverage.
Taste and mouthfeel according to beverage of the present invention are lubricious and uniform.It does not comprise the particle that need be chewed.In order to ensure this point, as preparation method's final step, beverage can be homogenized.
Embodiment 1
Based on beverage between the meal of breast
The comparison of low-methoxy (LM) pectin and high methoxyl (HM) pectin
Breast is warming up to 50 ℃.The plant stanol ester of mixed melting and emulsifying agent.Mixture and breast with Ultra Turrax mixed plant stanol ester and emulsifying agent.Pectin is mixed into (80 ℃) in the hot water.Pectin solution is mixed with the berry puree.Breast mixed with the berry preparation and with two-stage homogenizer (APV homogenizer, model 1000) in 150/50 crust, 50 ℃ of following homogenizing.Emulsion is handled (4s, at 144 ℃, Alfa-Laval Sterilab) with UHT.The pH value of two kinds of beverages is 4.3.
Prescription A Prescription B
Composition ％ ％
Skimmed milk, Valio 50.3 50.3
Plant stanol ester, Raisio Nutrition 2.3 2.3
Emulsifying agent, Datem 1117, Quest 0.1 0.1
LM pectin, Grindstedt SY 200, Danisco 0.4
HM pectin, Grindstedt AMD 782, Danisco 0.4
The blueberry puree, Nordic Jam 12.0 12.0
The raspberry puree, Nordic Jam 13.0 13.0
Water 19.6 19.6
After cooling, and under cryogenic temperature, store the stability of directly assessing product after 4 days and 20 days.
Figure BDA0000073745930000091
Use beverage that HM pectin makes to have good stable in during the whole storage time.Except good stable, beverage has good nutrient distribution, comprises 2g phytostanol, 200g berry and 2.3g lactoprotein in 150ml.Beverage has good reduction cholesterol effect and comprises half of daily intaking amount of the recommendation of berry.Therefore beverage comprises by weight the milk protein of 1.53% non-fermentation, and the concentration of natural fruits be by weight beverage 133%.
Embodiment 2
Based on beverage between the meal of breast
Composition ％
Skimmed milk, Valio 50.4
Plant stanol ester, Raisio Nutrition 1.7
HM pectin Grindstedt AMD 782, Danisco 0.4
Berry puree mixture, Nordic Jam 25.0
Water 22.5
Breast is warming up to 50 ℃.The fusing plant stanol ester.With Ultra Turrax mixing breast and plant stanol ester.Pectin is mixed into (80 ℃) in the hot water.Pectin solution is mixed with berry puree mixture.Breast mixed with the berry preparation and with two-stage homogenizer (APV homogenizer, model 1000) in 150/50 crust, 50 ℃ of following homogenizing.Emulsion is handled (4s, at 144 ℃, Alfa-Laval Sterilab) with UHT.
After cooling, and under cryogenic temperature, store the stability of directly assessing product after 4 days and 20 days.Beverage has good stable in during the whole storage time.Except good stable, beverage has good nutrient distribution, comprises 1g phytostanol, 171g berry and 1.5g lactoprotein in 100ml.Beverage have good reduction cholesterol effect and comprise berry recommendation daily intaking amount 42%.Therefore beverage comprises by weight the milk protein of 1.53% non-fermentation, and the concentration of made from natural berry be by weight beverage 171%.
Embodiment 3
Based on beverage between the meal of soya-bean milk
Figure BDA0000073745930000101
Soya-bean milk is warming up to 50 ℃.The plant stanol ester of mixed melting and emulsifying agent.With the mixture of Ultra Turrax mixed plant stanol ester and emulsifying agent and the soya-bean milk of intensification.Pectin is mixed with hot water (80 ℃), mix with the berry puree then.The mixture of berry and pectin mixed with the soya-bean milk preparation and with two-stage homogenizer (APV homogenizer, model 1000) in 150/50 crust, 50 ℃ of following homogenizing.Emulsion is handled (4s, at 144 ℃, Alfa-Laval Sterilab) with UHT and by aseptic packaging.The pH value is 4.3.
Obtain stable beverage.Sample is stored at room temperature 3 months, and do not detect creaming.
Beverage comprises by weight the soybean protein of 0.75% non-fermentation, and the concentration of made from natural berry be by weight beverage 227%.
Embodiment 4
Based on beverage between the meal of breast
Figure BDA0000073745930000111
Breast is warming up to 50 ℃.The plant stanol ester of mixed melting and emulsifying agent.With the mixture of Ultra Turrax mixed plant stanol ester and emulsifying agent and the soya-bean milk of intensification.Pectin is mixed with hot water (80 ℃), mix with berry/fruit mixture then.The mixture of berry/fruit and pectin mixed with emulsion formulation and with two-stage homogenizer (APV homogenizer, model 1000) in 150/50 crust, 50 ℃ of following homogenizing.Emulsion is handled (4s, at 144 ℃, Alfa-Laval Sterilab) with UHT and by aseptic packaging.The pH value is 4.0.
Obtain stable beverage.
Beverage comprises by weight the lactoprotein of 1.2% non-fermentation, and the concentration of made from natural berry be by weight beverage 192%.
Embodiment 5
Based on beverage between the meal of breast
Figure BDA0000073745930000112
Figure BDA0000073745930000121
Milk powder, pectin, Sucralose and berry/fruit mixture are dispersed in the water.Make plant stanol ester and emulsifying agent the fusing and mix.Two-phase is warming up to 60 ℃ and mix with blender.With citric acid pH is reduced to 3.9.At 250/50 crust, (APV homogenizer, model 1000) homogenizing under 60 ℃ is handled (4s, at 144 ℃, Alfa-Laval Sterilab) and aseptic packaging with UHT with beverage.
Check the stability of beverage, continue 3 months.Between the storage life, the separation and the curdling knot of plant stanol ester do not appear.
Beverage comprises by weight the milk protein of 0.648% non-fermentation.This is corresponding to the breast with 3% protein content (for conventional breast) of 21.7% amount of beverage by weight.Therefore the fruit preparation comprises 45.5% water that obtains from total water that is added (provide by weight 66.5%) prescription.The amount of fruit preparation is 72.5% (calculating from 20.0% (berry/fruit mixture concentrate)+7.0% (orange juice concentrate)+45.5% (water)) of beverage by weight, and the concentration of natural fruits be by weight beverage 111%.
Embodiment 6
Sorbet based on bean yoghourt
Figure BDA0000073745930000122
Figure BDA0000073745930000131
The plant stanol ester of mixed melting and emulsifying agent.The composition of doing except pectin is mixed with soya-bean milk.The mixture of plant stanol ester and emulsifying agent is mixed in (60 ℃) soya-bean milk of intensification, emulsion is warming up to 60 ℃, and cling to 250/50,60 ℃ of following homogenizing, and sterilization with the two-stage homogenizer.Emulsion is cooled to 45 ℃ and add starter culture.Make product in the pH of 45 ℃ of bottom fermentations to 4.3 level to obtain sour milk.
Pectin, berry/fruit mixture, water and sour milk are mixed with blender.
Based on the Sorbet of sour milk under cryogenic temperature in four weeks be homogeneous with stable.The pH of beverage is 4.2.
Embodiment 7
Sorbet based on sour milk
The plant stanol ester of mixed melting and emulsifying agent.The mixture that is obtained is mixed into (60 ℃) Ruzhong of intensification.Emulsion is warming up to 60 ℃, and clings to 250/50,60 ℃ of following homogenizing, and sterilization with the two-stage homogenizer.With emulsion be cooled to 42 ℃ and add starter culture (Yoghurt V1PELLET DIP, Danisco).Make product at the pH of 42 ℃ of bottom fermentations to 4.2 to obtain sour milk.
Pectin and sugar is dissolved in the water and with berry/fruit mixture mixes.Prepared sour milk is mixed with the mixture of pectin, sugar and berry/fruit mixture effectively.
Figure BDA0000073745930000132
The quality of beverage is lubricious, and when the stability of stored frozen product during 2 week be good.

Claims (15)

1. a beverage comprises protein, phytosterin ester and/or plant stanol ester, fruit preparation and/or vegetable preparation and stabilizing agent.
2. beverage according to claim 1, the amount of wherein said phytosterin ester and/or plant stanol ester is by weight from 0.5% to 7.0%, preferably from 0.6% to 5.0%, more preferably from 0.7% to 4.0%, and most preferably from 1.0% to 4.0%.
3. beverage according to claim 1 and 2, wherein said protein comprises non-fermentation protein, and described non-fermentation protein is at least 75% of described protein amount by weight preferably, and more preferably, described protein is in fact non-fermentation protein.
4. according to each described beverage in the claim 1 to 3, wherein said protein is with by weight from 20% to 80%, preferably from 25% to 70%, more preferably from 50% to 70%, and most preferably from 40% to 60% amount is provided as cow's milk, soya-bean milk or rice breast.
5. according to each described beverage in the claim 1 to 4, the amount of wherein said protein is by weight from 0.5% to 5.0%, preferably from 1.0% to 3.0%, and most preferably from 1.5% to 3.0%.
6. according to each described beverage in the claim 1 to 4, the amount of wherein said protein is by weight from 0.75% to 2.5%, preferably from 0.75% to 2.0%, more preferably from 1.0% to 2.0%, also more preferably from 1.5% to 2.0%, and most preferably from 1.2% to 1.8%.
7. according to each described beverage in the claim 1 to 6, wherein said beverage also comprises emulsifying agent, and described emulsifying agent is preferably with by weight from 0.05% to 0.5%, and preferably from 0.1% to 0.4%, and from 0.1% to 0.3% amount most preferably.
8. according to each described beverage in the claim 1 to 7, the amount of wherein said fruit preparation and/or vegetable preparation is by weight from 11.5% to 79.35%, preferably by weight from 15% to 79.35%, more preferably by weight from 20% to 75%, also more preferably by weight from 23.5% to 74.25%, and most preferably by weight from 34.4% to 59.25%.
9. according to each described beverage in the claim 1 to 8, the concentration that wherein is derived from the natural fruits of described fruit preparation and/or vegetables is by weight from 30% to 1000%, preferably from 40% to 750%, more preferably from 50% to 500%, also more preferably from 80% to 300%, even more preferably from 80% to 250%, and most preferably from 90% to 250%.
10. according to each described beverage in the claim 1 to 8, the concentration that wherein is derived from the described natural fruits of described fruit preparation and/or vegetables is by weight at least 101%, preferably by weight from 101% to 1000%, more preferably from 150% to 700%, also more preferably from 170% to 500%, even more preferably from 180% to 300%, and most preferably from 190% to 250%.
11. according to each described beverage in the claim 1 to 10, the amount of wherein said stabilizing agent is by weight from 0.1% to 1%, preferably from 0.2% to 0.8%, and most preferably from 0.2% to 0.6%.
12. beverage according to claim 11, wherein said stabilizing agent comprises pectin, preferred HM, and most preferably, described stabilizing agent is a HM.
13. according to each described beverage in the claim 1 to 12, wherein said beverage is a homogeneous.
14., wherein sugar sweetener is not added in the described beverage according to each described beverage in the claim 1 to 13.
15. according to each described beverage in the claim 1 to 14, wherein said beverage also comprises non-sugar sweetener.
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